Ingredients

1 1/2 cup sugar

1 cup scalded milk

2 yeast cakes (2 pkt dry yeast) dissolved in 1/4 cup warm water (sprinkle a little of the sugar and let stand for a few minutes)

1/2 cup butter

3 large eggs, beaten

4 raw eggs, in shells

1 tsp salt

1/4 tsp lemon zest, finely grated

1/4 tsp nutmeg

5 cup flour

Method

Put the scalded milk in a large bowl and dissolve the butter and sugar.

Add the yeast and the beaten eggs.

Mix well.

Add the flavoring, salt, sugar, spice and flour; mix well.

Knead for 20 minutes on a floured board.

The dough will be very soft.

Add the flour as you knead.

Place the dough in a buttered bowl and leave to rise until doubled in size(about 2 hours).

Punch down and divide into two round loaves.

Place in two greased, Pyrex pie plates.

On top of the loaves, press 2 raw eggs in their shells into the dough.

Pinch a strip of dough across the eggs.

Leave to rise until doubled in size.

Brush with milk and sprinkle with a little sugar.

Bake in a 350 degree oven for 40 to 45 minutes.

Watch carefully do not over bake.

The eggs tin be eaten and will taste like hard-boiled eggs.

Cooks Comments and Tips

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